Fish goulash with potatoes

Name: Fish goulash with potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 Onion; 1–2 Garlic cloves; 300 g Celery; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 package (500 g) strained tomatoes; 200 ml Vegetable broth; 100 g Whipped cream; 500 g Saithe fillet; 4 Stem(s) Dill; 100 g green olives with stone

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 Onion
1–2 Garlic cloves
300 g Celery
2-3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 package (500 g) strained tomatoes
200 ml Vegetable broth
100 g Whipped cream
500 g Saithe fillet
4 Stem(s) Dill
100 g green olives with stone

Directions

1
Peel and wash the potatoes, halve or quarter them depending on size. Cook in boiling salted water for about 20 minutes. Peel and finely dice onion. Peel garlic and chop finely. Clean, wash and cut the celery into fine strips
2
Heat the oil in a large pan, fry the onion and garlic until transparent, add the celery and fry briefly. Season with salt, pepper and paprika, deglaze with tomatoes, stock and cream, bring to the boil and simmer for 3-4 minutes
3
Wash the fish, dab dry and dice. Add to the sauce and cook over low heat for 5-7 minutes. Drain the potatoes and let them evaporate. Meanwhile, wash the dill, shake dry and chop finely. Add dill, up to 1 teaspoon to garnish, potatoes and olives to the sauce, warm up carefully. Season again with salt, pepper and paprika. Arrange in a bowl sprinkled with dill